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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the egg; wash, dry and finely chop the parsley; peel and finely chop the onion; peel, crush and finely chop the garlic; peel and grate the potatoes and parsnips. | 2. Mix together the onion, garlic, potatoes and parsnips and squeeze dry between sheets of paper kitchen towelling. | 3. Melt the butter. | 4. Place the onion, garlic, potatoes and parsnips in a large bowl, stir in the parsley, beaten egg and melted butter, and mix until well-combined. | 5. Divide the mixture into 8 equal portions and between the palms of your hands, shape each portion into a round 'cake' or rösti. | 6. Heat half the oil in a large (preferably non-stick) pan over a medium-high heat, add 4 of the rösti to the pan, press down gently with an egg-slide or spatula to flatten. | 7. Cook the rösti for 3-4 minutes on each side until, or until golden brown. You may need to reduce the heat to medium once the pan is hot. | 8. Drain the rösti on paper kitchen towelling, and put an extra sheet on top, to mop up excess oil. | 9. Keep the first batch warm in a very low oven or simply covered with foil: paper towel, then foil over the top. | 10. Repeat the process with the remaining oil and the remaining rösti mixture. The second batch will probably cook slightly more quickly, so be careful not to allow them to burn. | 11. Beat together the creme fraiche or sour cream, dill and cream cheese and season with pepper. | 12. Transfer the rösti to a serving plate, and serve with the cream sauce, garnished with the reserved sprig of dill. | 13. Alternative: You can, if you prefer, make ONE large rösti in a 20-23 centimetre - 8"-9" - pan, again preferably non-stick. Cook each side for 5-7 minutes. To turn the rösti, tilt the pan slightly and gently slide the rösti onto a plate; then invert a second plate over the first plate and, keeping the two plates together, turn the plates over so that the rösti is now on the second plate; then, this time tilting the plate slightly, gently slide the rösti back into the pan. You'll know what I'm trying to explain if you've done this! If you haven't, I hope the steps are clear enough! It's really so much easier to do than to explain! If you make one large rösti, garnish it with a sprig of dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2			-	-	-	-
potato	350			-	-	-	-
parsnip	2			199.5	47.8534	3.1919999999999997	0.7979999999999999
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
butter	25		melted	2137.5	98.2125	66.7875	180.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
creme fraiche	150		sour	-	-	-	-
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
dill	1	sprig		40.26	7.2824	2.1094	1.9193
cream cheese	100			8363.25	99.225	201.285	810.81
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.